
Gluten-free brownies
Brownies: the dessert that makes everybody happy! These gluten-free brownies are wonderfully fudgy, have a rich chocolate flavor, and the best part is that no one will even notice they’re gluten-free.
Are you used to making brownies from a mix? This recipe is so simple that you really won’t miss it. And homemade brownies without a mix are just the best. These brownies are also low FODMAP and low in lactose, with a lactose-free option.

Why You Should Try This Recipe
- Quick to make: your brownies will be in the oven in just 15 minutes.
- No one will know they’re gluten-free: so you can serve them to anyone! Or you can keep them all to yourself, of course 😉
- Simple ingredients: a quick trip to one supermarket will get you everything you need.
- The perfect fudgy chocolate brownies. No further explanation needed!
Ingredients for the Gluten-Free Brownies
The ingredients for these gluten-free and low FODMAP brownies are pretty much what you’d expect from brownies:
- Dark chocolate: good brownies contain real dark chocolate, which gives that rich chocolate taste. Check if the dark chocolate is lactose-free if you want to make this recipe lactose-free.
- Butter: butter is low in lactose, and most people with lactose intolerance (or those following a low FODMAP diet) can tolerate it.
If you want to make this recipe entirely lactose-free, you can replace the butter with lactose-free margarine. - Brown sugar
- Eggs, at room temperature
- Gluten-free flour mix: I use Schär Mix It Universal, but you can also use a similar flour mix.
- A pinch of salt

How to Make the Gluten-Free Brownies
- Start by melting the dark chocolate and butter in a saucepan over low heat. Set aside to cool.
- Meanwhile, whisk the dark brown sugar and eggs until light and fluffy using a whisk.
- Add the melted chocolate-butter mixture and stir with a spatula.
- Finally, add the gluten-free flour mix and a pinch of salt. Fold everything together until you have a glossy, dark brown batter.
- Pour the batter into a baking pan lined with parchment paper and bake in the oven!
Variation Tips
You can vary with this recipe by adding different ingredients to the brownies, such as low FODMAP nuts or a different kind of chocolate. On my blog, you can already find several different brownie recipes:
- Gluten-free “Oreo” brownies
- Gluten-free salted caramel brownies
- Fudgy gluten-free and vegan brownies
- Gluten-free vegan brownies with salted caramel sauce.
One variation I also love is adding some chopped white chocolate and fresh raspberries into the batter for white chocolate raspberry brownies.

Success Tips for Perfect Gluten-Free Brownies
- Fudgy or not? If you love fudgy brownies, take them out of the oven a bit earlier. The exact time can vary by oven, so check after 25 minutes with a skewer to see if the brownies are nearly done. There should still be some batter sticking to the skewer.
If you prefer a more cake-like brownie, bake them for 30-35 minutes. When you check with a skewer, only crumbs should stick to it. - Melt the butter and chocolate on low heat. Melt the butter and chocolate slowly over low heat. If the heat is too high, the butter and chocolate could burn, which will negatively affect the taste of your brownies.
- Let the butter and chocolate cool slightly before adding to the other ingredients. If the mixture is too hot, it can cook the eggs, which might ruin your recipe.
- Make sure the eggs are at room temperature. If the eggs are too cold, it can affect how the other ingredients come together, potentially causing the recipe to fail.
- Use a metal baking pan, not a glass one. Glass baking dishes don’t work as well for brownies and could result in uneven baking. I recommend using a metal brownie pan, like this one from Amazon.
- Don’t overmix the batter. Overmixing the brownie batter can make the brownies more cake-like instead of fudgy. Whisk the eggs and sugar lightly with a whisk (not a mixer), and when you add the gluten-free flour, just fold everything together briefly with a spatula.
If you prefer brownies that are more cake-like, you can beat the eggs and sugar a bit longer. - Let the brownies cool completely before cutting. I know it’s hard to resist warm brownies, but if you want neat squares, you should let them cool completely.
For the best results, chill them in the fridge for a few hours before cutting.
Storing
You can store brownies in an airtight container at room temperature for about a week. I recommend eating them within 4-5 days for the best taste.
Want to keep them longer? You can wrap them airtight and freeze them. They’ll stay good for up to three months, so you’ll always have something delicious in the freezer!


Gluten-free brownies – basic recipe
- Total Time: 50 min
- Servings: 12 1x
- Diet: Gluten Free
Description
The best gluten-free brownies! Gooey gluten-free brownies from scratch that don’t taste gluten-free at all. Low FODMAP and low in lactose.
Ingredients
- 200 g (7 oz) dark chocolate
- 200 g (7 oz) unsalted butter*
- 200 g (1 cup) brown sugar
- 150 g (1 cup + 1 tbsp) gluten-free flour mix (I use Schär Mix It Universal)
- 4 eggs (at room temperature)
- A pinch of salt
- 7×11 inch baking tin (about 20×30 cm)
Instructions
- Preheat the oven to 180 degrees Celsius (350F). Cover the bottom of the baking tin with baking parchment and grease the sides with some butter.
- Put the chocolate with the butter in a pan and melt on low heat. Put aside to cool down for a few minutes.
- Whisk the eggs with the sugar until creamy, by hand.
- Add the melted chocolate and butter while stirring.
- Carefully fold the gluten-free flour mix and salt into the mixture using a spatula.
- Pour the brownie batter into the baking tin and flatten the top.
- Bake the brownies in the middle of the oven for 30-35 minutes. If you like gooey brownies, you can check the brownies after 25 minutes of baking and take them out a little early.
- Leave to cool down completely and put them into the fridge until serving.
Notes
*See the instructions above this recipe for tips to make it lactose-free.
Want to make the perfect brownies? Check the tips above this recipe to avoid baking errors. You can also find storage tips there.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Oven
- Cuisine: American

1 Comment
I just started a lowfod map diet and found your blog! Thanks for the amazing recipes. I can’t wait to try them!! Is it fudge brownie or more like breadish brownie? May I ask what kind of gluten-free flour do you use?